Mock Mashed Potatoes - 2 strategies

One of my favorite things to do with cauliflower is to make "My Lighter Side's" recipe for Cauliflower Pizza Crust. I set out to do this the other night, but ended up blending the steamed cauliflower for way too long. I ended up with deliciously creamy mock-mashed potatoes that even my  meat&potato loving husband found delicious. I have two recipes I used to make them, depending on your taste and depending how long you cooking the cauliflower, i.e. the longer you cook it, the smoother the puree.

Mock Mashed Potatoes - Version 1 

1 head of cauliflower - chopped
1 tablespoon Fennel seeds
Salt (sea salt)
Pepper
1/2 cup shredded Mozzarella Cheese

Heat oven to 350 degrees

In a large pot, place your washed and chopped cauliflower. Add fennel seeds, salt and pepper. Cover with water and bring to a boil. Boil until tender. Drain cauliflower and add to your food processor. Begin to blend (I tend to pulse). If the food processor struggles, consider adding a bit of chicken broth or milk. Blend to your desired consistency. Pour the mixture into a baking dish/casserole dish (size is up to you) and stir in the shredded cheese. Bake for about 30 to 45 minutes - this will reduce the "watery texture".

Optional - add another 1/2 cup of cheese to the top of the "potatoes" and broil until bubbly. 

Mock Mashed Potatoes - Version 2 
(Developed because I overcooked the cauliflower and ended up with a very soupy puree)

1 head of cauliflower - chopped
Chicken broth (I used my homemade bone broth)
Salt
Pepper
1 cup cooked red lentils
1 cup mozzarella cheese

Heat oven to 350 degrees

Place the cauliflower in a large pot, cover with chicken broth, over high heat. Cook until cauliflower is tender. Place cooked cauliflower in your food processor and blend. (I blended too long). If this happens or if you just desire thicker mock mashed potatoes, then add to your mixture a cup of cooked lentils. Blend slightly, you want the thick texture to remain. Empty into a baking dish, and stir in desired amount of cheese. Bake at 350 for about 45 - 60 minutes to reduce the water content. Top with remaining cheese, and broil until bubbly.

(the second recipe goes great with Applegate Farm's - organic/nitrate free Smoked Pork Sausage - what I ate for lunch today - makes for a great high protein, satisfying meal)